High Fructose Corn Syrup Free Dark Chocolate-Covered Almonds
Rich, snappy dark chocolate wrapped around whole almonds with a whisper of flaky sea salt — this is the kind of treat that disappears fast. Store-bought chocolate-covered nuts are a minefield if you're avoiding high fructose corn syrup, since sweeteners hide in coatings, glazes, and even the chocolate itself. Here, a quality dark chocolate at 70% cacao or higher does all the heavy lifting, bringing deep, slightly bitter flavor with none of the unwanted additives. The double-boiler method keeps the chocolate glossy and smooth, so every almond gets a clean, even coat that sets beautifully. That final sprinkle of sea salt right before the chocolate firms up is a small step that makes a huge difference, balancing the richness and making each bite feel intentional. With just three ingredients and a little patience while the chocolate sets, you end up with something that looks and tastes genuinely indulgent — no specialty store required.
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Learn more →Ingredients
6 servings
- 1 cup raw whole almonds
- 4 oz dark chocolate (70% cacao or higher), roughly chopped
- ¼ tsp flaky sea salt
Instructions
- 1
Line a baking sheet with parchment paper and set it near your work area.
- 2
Fill a small saucepan with about 1 inch of water and bring it to a gentle simmer over medium-low heat. Place a heatproof bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Add the chopped dark chocolate to the bowl and stir occasionally until fully melted and smooth, about 3–4 minutes. Remove the bowl from the heat.
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